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A deep knowledge of the soils and subsoils in Chablis allows J.MOREAU & Fils to identify the shade and character in each terroir, to reveal all its richness and complexity with each new vintage.

Faithful to its origins and culture, the house ages all of its wines with patience: a day in the cellar is as important as one day in the vineyards. The House J. MOREAU & Fils has put its name to great Chablis wines since 1814.

click on one of the vintages below for further information
2022   2023  



Tasting notes

Visual: shiny pale gold.

Nose: intense and bright, with white flowers aromas (jasmine) and fruity notes of lemon and pear.

Palate: round attack emphasized by a lovely vivacity that lasts. Delightful grapefruit and bergamot flavour stand out, until a mineral and long lasting finale.



Food and wine pairing

Perfect with white meats, grilled fish and any kind of seafood. It can also be enjoyed as an aperitif.

Serving suggestions

Serve ideally between 12 and 14°C. / 54°-57°F.

Ageing potential

This wine was made to be enjoyed in its youth, but it can be kept for 2 years.


Grapes were sourced from selected mineral terroirs located in cool climate areas from different vinyards in France.  

Vineyards were selected very carefully, trying to find similar features: vines growing in altitude (fresher climate), on well-draining soils able to have reasonable water stocks, giving in the end grapes with a specific balance between sugar and acidity.

To create this cuvée, our viniculturist Lucie Depuydt used all her knowledge and expertise on terroirs. Her belief is that even outside the region of Chablis, the Chardonnay could grow in similar conditions and has to find deep in the soil what it can’t get from the sun or the climate.

“Le Sans Bois” is the perfect example of J. Moreau & Fils savoir-faire in infusing its inimitable style through pure and mineral wines.

Vinification and maturing

Grapes were harvested during the coldest hours of the day to keep their freshness. Once in the winery they were pressed for a long time in a pneumatic press in order to get a juice of the best quality. The device allows for a gentle extraction with a minimum exposure to oxidization. Then the juice was left to settle in stainless steel tanks and the roughest lies were removed.

For this wine, we aimed at getting a fast alcoholic fermentation to enhance all the fruity aromas of the Chardonnay. With the same purpose of getting bright fruit aromas, the malolactic fermentation was not completed so that we can still benefit from a lower acidity.

Finally, the wine was aged shortly in stainless steel tanks to keep all its freshness.